T+P Blog

My husband is baking cookies…

No, really. He is baking chocolate chip cookies as we speak. I, a. hate him and b. love him. I’m usually the one baking the cookies. Every single time fall comes around and it starts to get dark and rain. I bake. I always make a list in my mind of all people I will bring the cookies to once they’re out of the oven. Often, I even separate them into cute little containers. The question to any of my friends/family–how many times have you actually received cookies from me? Is that the scream of silence and pounding guilt I hear…never. Not even once. I guess if I’m not going to give any away, the least I could do is pass along one of my favorites so you can share in the fall fattening.

By way of my dear, sweet friend Laura — the Rachael Ray Pumpkin Whoopies a new fall tradition:

Directions:

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.